Mooch Masala Bites
Whip up these Mooch Masala Bites for a speedy appetizer or light dinner. They're packed with fresh herbs and bake up nice and crispy, no frying needed.
Ingredients
- 1.5 cups sprouted green gram (moong dal), approximately 250 grams
- 0.5 cup fresh mint leaves, packed
- 0.25 cup fresh cilantro leaves, packed
- 1 green chili, deseeded for less spice if preferred
- 1-inch ginger piece, peeled
- 3 cloves garlic, peeled
- 1 medium onion, roughly chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 0.5 teaspoon amchur (dry mango powder)
- 0.75 teaspoon salt, or to taste
- 2 tablespoons chickpea flour (besan)
- 2 tablespoons olive oil, plus more for greasing
- 0.25 cup plain yogurt (dairy or plant-based for vegan option)
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion, for garnish
- 2 tablespoons finely chopped cilantro, for garnish
Instructions
- Preheat your oven to 200°C (400°F). Lightly grease a baking sheet with 1 teaspoon olive oil or line with parchment paper.
- Wash 1.5 cups sprouted green gram thoroughly under cold water. If using whole green gram, soak 0.75 cup whole green gram overnight and then sprout for 1-2 days until small sprouts appear. Drain well before use.
- In a food processor, combine the washed 1.5 cups sprouted green gram, 0.5 cup fresh mint leaves, 0.25 cup fresh cilantro leaves, 1 green chili, 1-inch ginger piece, and 3 cloves garlic. Process until a coarse mixture forms. Do not make it a smooth paste; some texture is desirable.
- Transfer the mixture to a large mixing bowl. Add 1 medium roughly chopped onion, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.25 teaspoon garam masala, 0.25 teaspoon red chili powder, 0.5 teaspoon amchur (dry mango powder), and 0.75 teaspoon salt. Mix well to combine all ingredients evenly.
- Add 2 tablespoons chickpea flour (besan) to the mixture and mix thoroughly. This helps bind the bites. If the mixture feels too wet, add another 0.5 tablespoon chickpea flour.
- Form the mixture into small, flat patties or nuggets, about 1.5 inches in diameter and 0.5 inch thick. You should get approximately 16-20 bites.
- Arrange the formed bites on the greased baking sheet. Drizzle or brush the top of each bite with a small amount of the remaining 1 tablespoon olive oil.
- Bake for 18-20 minutes, flipping them halfway through, until golden brown and crispy. The exact baking time may vary based on your oven.
- While the bites are baking, prepare the quick yogurt dip. In a small bowl, combine 0.25 cup plain yogurt, 1 tablespoon lemon juice, and a pinch of salt. Mix well.
- Once baked, remove the Mooch Masala Bites from the oven. Arrange them on a serving platter and garnish with 2 tablespoons finely chopped red onion and 2 tablespoons finely chopped cilantro. Serve hot with the prepared lemon-yogurt dip.